Rice pilaf

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Ingredients

  • 45g unsalted butter
  • 1 shallot, thinly sliced
  • 1 1/2 tsp salt
  • Freshly ground black pepper
  • 400g basmati-style long grain rice
  • 700ml low-sodium chicken stock
  • 1 bay leaf
  • 1 sprig fresh rosemary

Use imperial measurements

Method

How to make Rice pilaf

1) Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

2) Stir in the stock, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.

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